INSTANT POT RISOTTO

Risotto is like the buttoned-up version of mac ’n cheese, but with rice. It’s creamy, buttery, and cheesy and is all comfort food! It goes really well paired with seafood or chicken, but if you’re like me, eating a whole bowl on its own is satisfying enough! So good!!! Typically risotto is a labor of love to make on the stovetop, but it’s actually really easy to make it in the instant pot!

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Instant Pot Risotto

Typically risotto is a labor of love, but it's actually really easy in the Instant Pot. And just as creamy, rich, and mouthwatering!

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Course: Side Dishes

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Servings: 4

Ingredients

• 2 T olive oil or avocado oil
• 1 small white onion, diced
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1/4 cup white wine or broth
• 2 cups chicken broth
• 3/4 tsp salt
• 2 T butter
• 1/4 cup Parmesan cheese
• pepper to taste
• splash of heavy whipping cream, optional

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Instructions

• Turn your instant pot to “Sauté” and add the oil.
• Add the diced onion and cook, stirring often until onion softens and becomes translucent.
• Add the garlic and cook for just one minute while stirring. Be careful not to overcook because garlic burns easily and becomes bitter.
• Add the rice and cook, toasting the rice, and stirring for a few minutes.
• Add the wine and cook while stirring until the alcohol cooks off about 3 minutes. (Note: if you choose not to use wine, just use extra broth in the next step and skip this step.)
• Add the broth and salt. Stir. Then put the lid on and cook on "manual" or "pressure" for 6 minutes.
• Do a quick pressure release and then stir in the butter and Parmesan cheese. Let it rest for a couple of minutes.
• If the risotto looks anything less than creamy, add a bit more broth. If you want, give it a splash of heavy cream. Season with pepper to taste. Serve hot and...ENJOY!

Notes

Note: it will thicken and dry as it cools. Next day-leftovers will do well if more       broth is added when it is warmed up.